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Monthly Archives: October 2013

My best friend Nicole’s parents have been making this for me since I was a kid. It’s so good that it might actually make your pea-doubting friends like the little green wonders! A big thank-you to Nicole for confirming my suspicions about how this dish is made. 🙂

My best friend brought me a lovely salami (a pepperoni, actually) from Vermont this summer, and I decided to make a pasta sauce with it. It’s a thick mixture of some very basic ingredients that you probably already have in your kitchen. Very simple, but very tasty.

One for the (cook)books. It’s the peanut sauce from She Simmers, really a satay sauce, that makes it. You can make this dish with any type of noodle, any veggie, and any protein. Do some experiments and get back to me!

This peanut sauce will blow your mind

The peanut sauce after it sat in the fridge for a bit

Startin’ off the stir fry

TO DIE FOR

Tofu and Asparagus Stir-Fry with A Most Magical Peanut Sauce

Spices!

Soak the rice noodles in hot water for 8-10 minutes before adding them to the pan

Here it is, in all its glory. A creamy, super-moist, bittersweet, gluten-free (if you want) Cake of Wonder. I based this on a bread recipe from The Mad Food Scientist… but this is so much better, and involves chocolate!

Glazey

Yum!

Cut criss-crossed lines in the flesh of the avocado for an easy squeeze out into the bowl